This is for the fancy brunch or an event like a party, but you can do this. When I was working on this, I tried gluten-free puff pastry; don’t do this unless you have to. We start with regular packaged puff pastry dough. We add a dollop of classic pastry cream with the wrinkle of elderflower. Then top with some delicious elderberry jelly. You’ll get wows. Erin’s Elderberry’s provided the elderflower syrup and elderberry jelly. I hope you like it.
2 cups whole milk
1/2 cup sugar
1/4 cup corn starch
1 teaspoon elderflower liqueur
1 teaspoon elderflower syrup (Erin’s Elderberries)
3 egg yolks, beaten
1/8 teaspoon salt
1 5-ounce jar elderberry jelly (Erin’s Elderberries)
2 sheets puff pastry
1 egg, beaten
1/2 cup sugar for dusting
In a large sauce pan on medium, add milk, sugar, corn starch, elderflower liqueur, and syrup. Cook until it is about to boil.
Temper egg yolks with some of the milk mixture, about 1/4 cup of liquid, and whisk until smooth.
Add egg liquid back to pot whisking constantly.
Bring to a slow boil and let thicken.
Let cool and refrigerate for 2 hours.
Cut puff pastry into 3-inch squares.
Heat oven to 400.
On a parchment-lined sheet, fold up corners to make a pocket and press down on middle to make an indentation.
Brush with egg wash and coat with a dust with sugar.
Bake for 15-20 minutes until golden brown.
Let cool for 25 minutes.
Fill hole with pastry cream and top with elderberry jelly.